Creamy Chickpea Chocolate Ice Cream

This Creamy Chickpea Chocolate Ice Cream is a decadent and dairy-free dessert I keep coming back to. It’s incredibly rich and smooth, thanks to the chickpeas and sunflower seed butter, and it satisfies every chocolate craving without the heaviness of traditional ice cream. I love that it’s entirely plant-based and packed with hidden nutrients.

Why You’ll Love This Recipe

I love how this recipe makes indulgence feel healthy. The chickpeas add fiber and protein, the cocoa gives it a deep chocolate flavor, and the sunflower seed butter adds a luscious texture. It’s free of dairy, gluten, and refined oils, yet it’s every bit as creamy and rich as the real thing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups plain unsweetened plant-based milk (I used soy)
• ¼ cup cocoa powder
• 2 tablespoons corn starch (or arrowroot powder)
• 1 cup cooked chickpeas, rinsed and drained
• Slightly less than ½ cup organic cane sugar
• Just under ⅓ cup salted sunflower seed butter
• 2 teaspoons vanilla essence
• ½ teaspoon fine sea salt (plus a pinch more if using unsalted nut/seed butter)
• 7 ounces dairy-free chocolate (around 60–65% cocoa solids)

Directions

1. Prepare the Ice Cream Maker:
   I freeze the canister of my ice cream maker for at least 24 hours in advance. After churning, I allow the ice cream to set in the freezer for 2–3 more hours to achieve the perfect scoopable texture.
2. Make the Cocoa Pudding Mixture:
   In a small saucepan, I whisk together 1 cup of the plant-based milk with the cocoa powder and cornstarch.
   I bring it to a simmer over medium heat, then reduce the heat to medium-low and whisk until thickened, about 1–2 minutes.
   Once it reaches a pudding-like consistency, I remove it from heat and set it aside to cool slightly.
3. Blend the Main Ingredients:
   In a blender, I combine the remaining 1 cup of milk, chickpeas, sugar, sunflower seed butter, vanilla, and salt.
   I blend on high until the mixture is completely smooth, which takes about a minute.
4. Incorporate the Melted Chocolate:
   I melt the chocolate in a microwave-safe bowl in 15–20 second intervals, stirring in between, or I use a double boiler.
   Once fully melted, I add it to the blender and blend until smooth.
5. Combine Everything and Prepare for Churning:
   I pour the cocoa pudding mixture into the blender and blend again to ensure a fully homogeneous texture.
   If the mixture is still warm, I chill it in the fridge for about 30–60 minutes until it reaches room temperature.
6. Churn and Freeze the Ice Cream:
   I pour the prepared mixture into my ice cream maker and churn it according to the manufacturer’s instructions.
   For example, with my Cuisinart 2 Quart machine, it takes around 22 minutes to reach a soft-serve consistency.
   I transfer the churned ice cream into a freezer-safe container and freeze it for another 2–3 hours.
7. Serve and Store:
   After freezing, the ice cream can become very firm, so I let it sit at room temperature for 20–30 minutes before scooping.
   I often store it in small containers to help it thaw more quickly and conveniently.

Servings and timing

This recipe makes about 8 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Chill + freeze time: 2–3 hours
Total time: approximately 3 hours

Storage/reheating

I store the ice cream in an airtight, freezer-safe container for up to 2 weeks. Before serving, I let it soften at room temperature for about 20–30 minutes, especially if it’s been in the freezer for several days. Keeping it in smaller containers helps speed up thawing.

FAQs

Can I use another plant-based milk instead of soy?

Yes, I sometimes use oat or almond milk. Just make sure it’s unsweetened and plain so it doesn’t alter the flavor too much.

Do I need an ice cream maker for this recipe?

I get the best results with an ice cream maker, but if I don’t have one, I freeze the blended mixture in a shallow dish and stir it every 30 minutes until it firms up.

Can I replace chickpeas with another bean?

I’ve found chickpeas offer the creamiest texture and mildest flavor. Other beans might work, but they may change the texture or taste.

What does sunflower seed butter do in this recipe?

It adds creaminess and depth to the flavor. I sometimes use almond or cashew butter if I want a slightly different profile.

Is this ice cream overly sweet?

No, I find it perfectly balanced. But I adjust the sugar slightly if I’m using sweeter chocolate or if I prefer a more intense chocolate flavor.

Can I use maple syrup instead of cane sugar?

Yes, but I reduce the plant milk slightly to account for the added liquid. It will also slightly change the texture.

How long does it last in the freezer?

It stays fresh for about 2 weeks, though it’s usually gone much faster in my house.

Can I make this nut-free?

Yes! As long as I use sunflower seed butter and a nut-free milk like oat or soy, it’s fully nut-free.

Why does it get hard in the freezer?

That’s normal for dairy-free ice creams. I always let it sit at room temperature before scooping to soften it.

Can I add mix-ins like nuts or chocolate chunks?

Definitely! I stir in nuts, mini chocolate chips, or swirls of nut butter after churning, just before freezing.

Conclusion

This Creamy Chickpea Chocolate Ice Cream is a rich, satisfying dessert I feel good about enjoying. It’s packed with wholesome ingredients, has an incredibly creamy texture, and is allergy-friendly. Whether I’m serving it to guests or enjoying a scoop after dinner, it always hits the spot.

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